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Author Notes: This farro salad will be a big hit on your picnic blanket. The creaminess of the mayo adds a nice fat factor, the lemon juice brightens it up, the farro’s nutty texture is super fun and the vegetables bring some crunch to the party. —Brooklyn Salt
- 1 cup dry farro
- 2 cups water
- 2 tablespoons mayonnaise
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon mashed garlic
- 1 cup sugar snap peas, (ends trimmed and discarded) sliced on a diagonal
- 10 chives, cut into 1/2 inch pieces
- Coarse salt
- Freshly cracked black pepper
- Put the farro, water and a pinch of salt in a small saucepan over medium high heat. Bring it to a boil, cover it with a lid and turn the heat down to low, cooking for 25-30 minutes (or as instructed on the packaging).
- Meanwhile, in a small bowl, mix the mayonnaise, lemon juice, garlic, salt and pepper until smooth.
- Once the farro is cooked, spread it out in a thin layer on a cookie sheet or large piece of tin foil; it will cool off quickly this way.
- In a large mixing bowl, combine 2 packed cups of the cooked farro (save any remaining farro for another use), the radishes, snap peas, chives and all the mayonnaise dressing. Mix well to fully coat.
- Serve as is, or serve chilled. Keep leftovers in a sealed container in the fridge for up to 4 days.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad